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Apricot Tapioca

Soak I cupful of fine tapioca for two hours in sufficient cold water to cover. Drain, put into a double boiler with 14 of a cupful of sugar and the syrup drained from I can of apricots, adding boiling water sufficient to give 3 cupfuls of liquid. Add ½ of a teaspoonful of salt and cook until transparent. Cut each piece of apricot into three and put in layers in a pudding dish with the cooked tapioca. Bake for half an hour in a moderate oven and serve with cream.